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Hongshao Wanyu RedCooked Carp Recipe

Hongshao Wanyu RedCooked Carp recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Hongshao Wanyu RedCooked Carp recipe  PDF


1/2 oz Dried Tangerine Peel
OR citrus peel 3 lb Firm, white fleshed Fish
such as Rock Fish, Cod, Halibut, Haddock, Scrod, Red Snapper, or Sole, (cleaned and amp left whole) 2 ts Salt
4 tb Cornstarch
2 c Peanut oil
2 tb Finely chopped garlic
3 tb Minced peeled fresh ginger
4 tb Finely chopped scallions
3 tb Rice wine or dry sherry
1 tb Whole bean sauce
(yellow bean sauce) 2 tb Dark soy sauce
1 tb Sugar
6 tb Chicken stock or water
SOAK THE TANGERINE or citrus peel for 20 minutes in warm water or until it is soft. Rinse under running water, squeeze out any e cess liquid, finely chop and set aside. Make 3 or 4 slashes on each side of the fish to help it cook faster and allow the flavors to permeate. Rub the fish on both sides with the salt. Sprinkle the cornstarch evenly on each side of the fish. Heat a wok or deep saute pan until it is hot. Add the oil. When hot, deep fry the fish on each side for 5 to 8 minutes until brown and crispy. Remove fish and drain on paper towels. Pour off oil, leaving 2 tablespoons. Reheat the wok. Add chopped tangerine peel, garlic, ginger and scallions and stir fry for 30 seconds. Put in the rest of the ingredients. Return the fish to the wok, spooning the ingredients over the top of the fish. Cover wok. Cook over low heat for 8 minutes. Serve at once. Serves 4, as part of a Chinese meal or 2, as a single dish.

Hongshao Wanyu RedCooked Carp recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
870 people have voted
Last Reviewed on 2018-08-16



Thursday, Aug 16 2018 Download & Print Hongshao Wanyu RedCooked Carp recipe  PDF   Rice recipes RSS   New

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